2 eggs
1 c. milk
1 c. all purpose flour
1 tsp. salt
2 tbsp. butter
Butter

In a blender or medium bowl, mix eggs, milk, flour and salt until smooth. Refrigerate batter until ready to use or up to 2 days. Before serving, preheat oven to 425 degrees. Grease 12 (2 1/2") muffin cups. Place 1/2 teaspoon butter in each cup and heat in oven until sizzles. Pour batter into cups filling each 1/2 to 2/3 full. Bake 25 to 30 minutes or until popovers are puffed and brown, do not peak. Serve immediately with butter. Makes 12 popovers.

A food processor doesn't beat enough air for desired lightness, so use your blender or mixer.